Brisket Perogies

Author: Canadian Living

This filling is the perfect way to use up leftover brisket. (Looking for a brisket recipe? Check out canadianliving.com.) Enjoy these as boiled dumplings in soup for a satisfying meal.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: March 2011

Ingredients

  • 1 tablespoon vegetable oil
  • 2 onions chopped
  • 8 oz cooked brisket chopped
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Savoury Perogy Dough recipe

Method

In skillet, heat oil over medium heat; cook onions, stirring occasionally, until golden, about 10 minutes.

In food processor, pulse together brisket, egg, salt and pepper until coarse. Add onions; pulse just to combine.

Working with 1 portion of dough at a time and keeping remainder covered, roll out on lightly floured surface to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) round cutter, cut into rounds. Place 1 tsp filling on each round.

Lightly moisten edge of half of the round with water; fold over filling and pinch edges together to seal. Place on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, rerolling scraps, to make 36 perogies.

In large pot of boiling salted water, cook perogies, in batches and stirring gently, until floating and tender, about 5 minutes. With slotted spoon, remove to colander to drain.

Nutritional facts Per piece: about

  • Sodium 121 mg
  • Protein 3 g
  • Calories 73.0
  • Total fat 3 g
  • Potassium 40 mg
  • Cholesterol 11 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Brisket Perogies

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